Set the grill to medium heat.
Either peel or chop off the bottom third of the asparagus spears. Rinse and pat dry.
On a large plate, toss the asparagus with the olive oil, salt, and pepper. Depending
on the thickness, grill the asparagus for 3-5 minutes or until al dente. (Mushy, overcooked asparagus is a tragedy to be avoided, my friends.) Serve immediately.